Homemade Baby Puffs

9 Comments
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Homemade Baby Puffs

2.34 from 3 votes
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Course: Snack
Cuisine: American
Keyword: Homemade Baby Puffs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 158kcal

Ingredients

  • 1 cup oats, dry
  • 1 large egg
  • 1 large pear
  • 1 cup spinach
  • 1 cup milk
  • 1 tablespoon butter, unsalted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 F, and line a light-colored cookie sheet with a silicone mat or parchment paper.
  • Place oats in a blender and blend into oat flour.
  • Soften the butter in the microwave, then add to blender cup along with all other remaining ingredients.*
  • Blend until smooth.
  • Pour batter into a plastic zip-top bag, and snip a tiny tip from the bottom corner.
  • Pipe the batter onto the lined cookie sheet in small dots. You can space them close together.
  • Bake at 350 F for 10 minutes, then lower the heat to 275 and bake 15 minutes more.
  • Agitate the parchment paper to loosen the puffs, and pour into a glass storage container. Cool completely before covering.
  • Repeat steps 6-8 until you’ve used up all the batter. We made 3 cookie sheets full.
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Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 37mg | Fiber: 4g | Sugar: 4g

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9 Comments

2 stars
The liquid measurements must be off. It was too wet after I blended everything. Had to add more oats to get it thicker, but then it cooked into a soft cookie instead of a puff. Maybe use only 1/4 cup milk. Flavor is good though.

My 13 month old LOVES these! I didn’t have pears, so I used strawberries instead. Otherwise, I followed your entire recipe. He can’t get enough! Thank you!

4 stars
I really love the idea and overall the consistency and process were pretty good (that hole in the bag does have to be teeny tiny! the batter is pretty runny)…but is there a way to get the results without having to change the baking temp?? Busy mom life: I don’t have a lot of time to be messing with oven temps back and forth, would love to be able to pop the sheet in and out and go on to the next set without waiting for adjustments in temp

These turned out okay. Good flavor, babe liked them. My first batch turned out more cakey.

Used frozen spinach ~1/2 cup.

Had to refrigerate the batter prior to the second batch and that made it a lot easier to pipe out in even little dots.

I also only used a 1/4 C milk, as that consistency seemed good.

I made these and they taste great! My 11-month-old loves them. They turned out a little chewy, so next time I’ll probably cook them a little longer.